Mild to Wild: A Brief Guide to Smoking Meat

Martin SmazenkoSmoking MeatsLeave a Comment

Smoking Meat

The most wonderful smoked meat is meat that is flavorful, tender and juicy. While smoking meat, even at a low temperature (200-225 degrees) it is possible to overcook the meat. This can result in tough, dry and rubbery meat. My best suggestion is to prepare the meat correctly. Never smoke frozen meat. It is best to start with room temperature meat. It … Read More

The Benefits of Brining Before Smoking Your Meat

Martin SmazenkoSmoking, Smoking MeatsLeave a Comment

brining

There is nothing better than some naturally smoked barbecue. However, while it helps to preserve meat and its antibacterial properties makes it safe (and very tasty) to eat, one thing is for certain, smoke dries out meat. It takes a very talented pit master to have meat that is both smoked and juicy, but they have a little secret – … Read More

Best Types of Barbecue Wood for Smoking Meat

Martin SmazenkoSmoking Meats1 Comment

smoking

When it comes to imbuing meat with that rich smoky flavor, it is not all about technique – it is all about the wood. No matter whether you are using your backyard charcoal grill, pit smoker, or a Japanese-style Kamado, smokers can’t use just any old wood. Different types of wood provide different flavors to smoked meat. With no set … Read More